Fructose Free Classic Jambalaya Stew

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(14)

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Ingredients

6 servings

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp kosher salt, divided
½ tsp black pepper, divided
2 tbsp vegetable oil, divided
12 oz andouille sausage, sliced into ¼-inch rounds
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
2 tbsp tomato paste
2 ½ cups low-sodium chicken broth
1 ½ cups long-grain white rice, uncooked
2 tsp cajun seasoning
1 tsp dried thyme
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
2 bay leaves
1 lb large shrimp (21–25 count), peeled and deveined

For serving

3 green onions, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Season the chicken pieces with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the vegetable oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the underside is golden brown, then stir and cook 2 minutes more until opaque throughout with no pink at the center. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp oil to the pot. Add the andouille sausage slices and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the cut sides are browned and the fat has rendered. Transfer to the plate with the chicken.

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